Protein-polysaccharide interactions: Phase behaviour of pectin-soy flour mixture

Food Hydrocolloids

Volumn 23, Issue 5, 2009, Pages 1263-1269

  Giancone, T ^a   Torrieri, E ^a   Masi, P ^a   Michon, C ^b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b AGROPARISTECH   (France)

Author keywords

Pectin; Phase behaviour; Rheology; Soy flour; Turbidimetric

Indexed keywords

BIOMOLECULES; MACROMOLECULES; PHASE BEHAVIOR; PROTEINS; SUSPENSIONS (FLUIDS);

FUNCTIONAL PROPERTIES; HIGH METHOXYL PECTINS; KEYS PARAMETERS; MACROMOLECULE INTERACTION; MIXED SYSTEMS; PECTIN; PHASE BEHAVIOR; PROTEINS-POLYSACCHARIDE INTERACTIONS; SOY FLOUR; TURBIDIMETRIC;

BLENDING;

GLYCINE MAX;

EID: 60349113087     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.09.001     Document Type: Article

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